KosherEye.com

Ever notice how the honey cake doesn't get devoured like some of your other dessert offerings at the new Year? I did too. I always wanted to include this iconic cake for Rosh Hashanah but didn't like having so much left over so I created the following recipe that uses the symbolic foods for Rosh Hashanah – apples and honey. A great dessert for a crowd, even without the butterscotch sauce.

In a medium saucepan combine the sugar, syrup and butter. Stir only until butter is melted and mixture comes to a full boil. Adjust the heat to medium high and boil WITHOUT STIRRING for 1 minute. Remove mixture from heat.

Combine the milk with the vanilla and add to the pan. Stir only to combine. Add rum if using and then pour into glass jar. Use immediately or refrigerate until ready to serve. May be warmed in the microwave or served cold.

Notes:

Yield: 12 - 15 servings

*Note: Light brown sugar is standard for butterscotch flavor but dark brown sugar may be used for a stronger molasses flavor if desired.

Tina's Tidbits: Because honey will absorb moisture in a baked product, it is important that there be enough liquid in the bread pudding to allow the cake to swell and soften.